【摘要】 食品贮藏与保鲜是食品科学学科的重要分支之一。食品贮藏与保鲜基础研究是减少农产品产后损失,实现国家粮食安全和食品产业发展壮大的重要保障。本文统计分析了2010—2015年食品贮藏与保鲜(申请代码C2006)国家自然科学基金项目的申请和资助情况,讨论了我国食品贮藏与保鲜领域基础研究的现状与特点、存在问题,以及未来的发展趋势和重点关注方向。结果显示,近6年来,食品贮藏与保鲜基金申请与资助项目数呈曲折性增长,基础研究队伍规模在不断扩大,呈现"研究趋于系统深入,学科交叉不断深入,研究手段和研究水平不断提高,研究的热点问题相对突出"等特点。然而,与食品科学其他二级学科相比,食品贮藏与保鲜领域仍存在研究力量相对薄弱,研究对象多,发展水平不平衡等问题。果蔬贮藏与保鲜领域研究力量相对集中,发展较快,而畜产食品、水产食品、粮油食品贮藏与保鲜方面的基础研究仍比较薄弱。今后,国家自然科学基金将通过引导和支持,鼓励以食品贮藏保鲜中关键的共性科学问题为导向,多学科交叉的项目申请,加强食品贮藏保鲜基础研究人才培养,促进学科健康均衡发展。更多还原

【Abstract】 Food storage and preservation is an important sub-discipline of food science. Basic research in this field is very important for the reduction of postharvest loss of agricultural products, the ensure of food security, and the development of food industry. In this review, the application and funded projects of NSFC(National Natural Science Foundation of China) in food storage and preservation from 2010 to 2015 were statistical analyzed, the status, characteristic,existed problems, trends, and focus research filed in basic research of food storage and preservation in China were also discussed. The results showed that the number of applied and approved NSFC-Funded projects in food storage and preservation increased in the last six years, indicating the size of researchers of this field was also enlarged. The studies were deeper and more systematic; the discipline-crossing was unceasing developed, the research method and level were continuously improved, and the hot issues were relatively prominent. However, the problems presented when compared with other sub-discipline of food science, including the researching efforts are still quite weak, and the development of different research object was unbalanced. The research level of fruits and vegetables preservation was higher than that of animal food, seafood, grain and oil food. In the future, the NSFC will focus on the priorities to support the multidisciplinary projects of important scientific problems related with food storage and preservation in China, strengthen the talent education, to promote the sustainable development of basic research in food storage and preservation sub-discipline.更多还原